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Archive for March, 2010

kichadi

kichadi

Kichadi is a simple stew made of rice and mung beans and reminds me of a thicker Indian version of Chinese congee: nourishing, comforting and deeply healing. To make kitchadi you simmer a combination of basmati rice, mung beans and spices for hours with about two or three times the amount of water that you would normally use. The result is a soft, creamy stew that is heaven to eat when you need a fortifying meal and perfect for rainy days. (more…)

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sesame no-knead bread

There was suddenly a lot of talk about baking bread around here and during the last couple of snowstorms we finally brought our talk to fruition. I should mention our impulse to get a loaf in the works was spurred by my sister’s arrival back from Australia with a few precious gifts: a jar of my father’s famous chutney (made with his homegrown tomatoes), my mothers blackberry jam (blackberries picked from the borders of her biodynamic garden), and some much requested fresh organic macadamia nut butter. I felt that all these delicacies that had traveled so far deserved to be eaten on really good, freshly baked bread. (more…)

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